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Pineapple Ice Cream

This homemade pineapple ice cream is inspired by Disney’s soft serve dole whip. Fresh or canned pineapple is folded into a custard base and frozen in an ice cream maker. It brings just a hint of tropical flavor to your favorite frozen dessert!


  • 1 fresh pineapple
  • 2 cups whole milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 1-3/4 cup heavy cream


  1. Cut and core your pineapple into chunks. Pulse in a blender or food processor until finely diced. Reserve 1 cup of the fruit with liquid. Save the remainder for smoothies or as a topping for later. 

  2. Stir together your milk and sugar in a medium sized pot. Bring to a simmer and cook to 175 degrees or until the sugar is dissolved.

  3. Whisk your eggs together in a small bowl. Slowly stir in a portion of your milk mixture, making sure to whisk constantly. Slowly mix the eggs back into the pot with the remaining milk and sugar. 

  4. Bring to a simmer and cook until 160 degrees or the custard coats the back of a spoon.

  5. Remove your pan from the heat. Place in an ice bath and stir until slightly cooled. 

  6. Stir in the cream and 1 cup of your pineapple. Cover and chill 4 hours or overnight. 

  7. Freeze according to the directions of your ice cream maker.